Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Antioxidant and Antiproliferative Activities of Methanol Extracts from Leafy Vegetables Consumed in Korea

  • Kim, Hoi-Kyung (Department of Food Science and Technology, Chungbuk National University) ;
  • Bang, Chan-Sook (Department of Food Science and Technology, Chungbuk National University) ;
  • Choi, Young-Min (Department of Food Science and Technology, Chungbuk National University) ;
  • Lee, Jun-Soo (Department of Food Science and Technology, Chungbuk National University)
  • Published : 2007.10.31
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Abstract

There has been growing interest in the antioxidative and anticarcinogenic effects of vegetables. This study was aimed at evaluating the antioxidative and antiproliferative activities of 13 leafy vegetables consumed in Korea. New-beet and ornamental kale contained >1,000 mg of polyphenolics/100g fresh weight (FW), which was the greatest amount among the test vegetable extracts. Ornamental kale also contained the greatest amount (232.84 mg/100g FW) of flavonoids. With the exception of chicory, values of 1.1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activities showed similar trends. New-beet was found to be the greatest antioxidant among the test vegetable extracts. New-beet exhibited the highest antiproliferative activity (>60%) against all tumor cells. No relationship was found between antiproliferative activity and antioxidant contents or antioxidant activities among samples.

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